Sometimes you just have to make something out of chocolate. If it were me, I’d make things out of chocolate allthetimes, but I make goat cheese so much that there’s not enough extra time to make all the chocolate stuff I want.

Except for this.

Chocolate Chevre Truffles…with a kick.

I first found the recipe online here , and tweaked it a little to satisfy my new-found addiction to sweet and spicy bitefuls. Or, sweet and dark chocolate balsamic vinegary bitefuls. Either one. They’re both delicious. Mouth watering, actually.

And the little crystal of salt on top of the spicy gives it a special, unexpected zing.

Melt it in a double boiler, or in my case, a heat resistant bowl set on top of a pan of 2″ deep boiling water (in other words, a makeshift double boiler.) The bowl fits snugly into the top of the medium sized sauce pan.

After the chocolate is melted, stir in 6 ounces of fresh chevre. I used my fresh, raw milk chevre. You can use any kind…raw or pasteurized…of plain chevre.

It’ll look shiny and glossy like this. Don’t eat it yet though. Have patience. And, now let it cool. It’ll get thicker and pastier. Put it in the fridge if you want to speed up the cooling process.

In a second bowl, put the other half of the chocolate and add 1 Tbsp pure maple syrup and 2-3 tsp dark chocolate balsamic vinegar if you can find any. I got mine at The Olive Tap. Stir that all together. If you can’t find the vinegar, just double the maple syrup.

Now, roll them into cute little balls and put them on wax paper. You may have to chill the chocolate again if it starts sticking to your hands.

Melt the rest of the chocolate in the double boiler.

Stop drooling. Just keep working. Your patience will pay off. Now that the chocolate is melted, carefully pour it over the top of each ball…and put a piece or two of coarse salt on the top. If you want. I’m just into the coarse-salt-on-chocolate thing these days.

But, no matter what, you might want to put some little identifier on top of the spicy ones so you don’t confuse them with the balsamic ones. Your friend who hates spicey might never come over again if you give her the wrong one by accident. Yikes.

Once you’ve coated them all, let them cool so the chocolate dries. And, finally………drumroll please………

Now presenting….Chocolate Cayenne Chevre Truffles!

And, Dark Chocolate Balsamic Chevre Truffles!

Now, you can eat them all. Share them with others if you are willing.

And, if you look closely, they have cute little feet. You might want to nibble the feet off first. Just a technique my 4-year-old pointed out.

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About The Goat Cheese Lady

I am Lindsey. At first I was a city girl. Then I was an urban farmgirl, attempting to balance city and farm life. Now, after moving to the country, I have embarked on life as a rural farmgirl, complete with my husband, the Animal Whisperer, man of exceptional knowledge and patience, two boys who are louder than my sister and I ever were, a herd of milking goats, a flock of egg-laying chickens and two pet bunnies. Coyotes, mice, country dogs and prairie dogs are frequent visitors. Just 45 minutes north is Colorado Springs, the setting for our first six years in the goat world. Our family. Our city friends. Our introduction to cheesemaking. But we...and our growing farm and soon-to-be creamery...have set up shop down off of Highway 115 in Penrose, Colorado.